Quintessentially Fall Cider Donuts

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Truth: I wanted to avoid the whole predictable ‘cider donut’ recipe this fall, but a couple weeks back, I had been gifted a bag full of apples, and I could NOT help myself. So one rainy afternoon, I was coming up with recipes featuring cinnamon, and I decided to dive deep into this autumnal staple - the cider donut.

The best part? They’re BAKED

Plus, you don’t even need an orchard at your disposal - as Ina says - store-bought cider is always fine! There is a secret tip to the super apple-y flavor too: you’re going to boil that cider down to a syrup. Not only will it completely infuse your donuts with that fall feeling, but it will add a little spring in your dough that you can thank me for later.

You might ask - Alicia, how do you make boiled apple cider? In a saucepan, measure 1 cup apple cider to boil on medium-high until it reduces down to a syrup. Heck, double it! You’ll want to make another batch of donuts next weekend and this stuff keeps in the fridge.

Keep in mind…🍂

• This might take up to a half-hour depending on how quickly you boil it.

• It’s going to be hard to see how much is remaining as it boils. My pro tip is when it’s thick enough to coat the back of a spoon and hold a line when you draw your finger through it, it’s ready.

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Quintessentially Fall Cider Donuts

Gluten Free / Dairy Free / Egg Free

Looking for a traditional version of this recipe? Check out Gesine Prado’s Apple Cider (Baked) Donuts.

Ingredients

For Batter

• 2 cups All-Purpose Gluten-Free Flour (Bob’s Red Mill Baking AP Flour, the Red Bag!)

• 1 tsp Xantham gum

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tsp salt

• 1 tablespoon Egg Replacer (again, Bob’s Red Mill is great!) mixed with 2 oz boiled apple cider

• 1 cup vanilla vegan yogurt

• 1 tsp apple cider vinegar

• ½ cup room temp shortening (Spectrum or Crisco - you’re choice)

• 1/2 cup brown sugar

• 1/2 cup white sugar

• 1 tsp vanilla

For Coating

• 4 oz melted coconut oil or shortening

• 1 cup white sugar mixed with 1 tsp cinnamon

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Method

1. Preheat oven to 350 degrees Fahrenheit.

2. In a small glass pyrex measuring cup, mix Egg Replacer with your boiled apple cider, set aside to let thicken.

3. Whisk flour, xanthan, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and set aside.

4. In mixer place shortening, sugars, egg replacer, and vanilla. Beat for 2 mins with paddle attachment until light and fluffy. 

5. While that’s mixing, take your now empty pyrex measuring cup and combine the yogurt and cider vinegar.

6. Add 1/3 of the flour and then 1/3 the yogurt alternating ending with the flour last until just combined. Don’t over mix!

7. Pour the batter into a large Ziplock bag or a piping bag. Snip a corner opening and pipe into the donut pan up to the rim of each donut cavity.

8. Take a second donut pan, and invert the pan so it creates a top and bottom mold. Use metal clips to secure the sides (do not use plastic, it will melt).

9. Bake at 325 for 25 mins or until the cake springs back.

10. Let cool for 10 mins in pan. As you remove each from the pan, brush with coconut oil and dip in cinnamon sugar.

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Do you have our baking resource guide? It has everything you need to stock your pantry with ingredients, your kitchen with baking equipment (it would actually make an AMAZING registry guide, FYI 💍), and your book shelf with my favorite EBCo. approved baking books.

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